Wilted Arugula

As summer settles to a close I am holding on tight. I can't help feeling we have missed something here in the Pacific Northwest. There have been few hot days and far fewer warm evenings. My zucchini plants have yielded only a few small zucchini and even my cherry tomatos aren't ripening.

Still, there is a good share of fresh produce at the market and the flavors of summer are easy enough to come by. Berries and peaches are plentiful, cherries have been delightful and fresh tender salad greens are available.

I love the simplicity of summer produce, the sun kissed freshness and vibrant flavor that needs little added to make it ready to eat. It is true of the fruit and the vegetables, even the fresh greens. I enjoy the spicy note arugula adds to a salad or sandwich, even a strata, but a simple preparation of arugula on its own is also quite appealing. That's why I marked this recipe from Martha Stewart for a prime summer side dish.